Plant-based Protein

Rice Noodle Salad with Fried Tofu

5
Average: 5 (3 votes)
(3 votes)
Rice Noodle Salad with Fried Tofu

Rice Noodle Salad with Fried Tofu - Aromatic culinary journey to Asia

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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
495
calories
Calories

Healthy, because

Even smarter

Nutritional values

Chili peppers give you real power: Their pungent substances boost the metabolism and support fat burning. Peanut kernels and tofu score with plenty of vegetable protein, which the body needs for muscle building, among other things.

The delicious Asian mix is also great to take along and can serve as a healthy office lunch, for example. Poultry fans simply replace tofu with chicken breast fillet, preferably in organic quality.

1 serving contains
(Percentage of daily recommendation)
Calorie495 cal.(24 %)
Protein19 g(19 %)
Fat23 g(20 %)
Carbohydrates53 g(35 %)
Sugar added1 g(4 %)
Roughage6.4 g(21 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E10 mg(83 %)
Vitamin K30.3 μg(51 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.3 mg(21 %)
Folate61 μg(20 %)
Pantothenic acid0.6 mg(10 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10 mg(11 %)
Potassium562 mg(14 %)
Calcium207 mg(21 %)
Magnesium100 mg(33 %)
Iron3.5 mg(23 %)
Iodine9 μg(5 %)
Zinc2.3 mg(29 %)
Saturated fatty acids3.7 g
Uric acid31 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
3 carrots
1 chili pepper
3 scallions
3 Tbsps Rice vinegar
1 tsp honey
2 Tbsps sesame oil
2 Tbsps Peanut oil
salt
15 ozs Rice noodles
1 ½ ozs Shelled peanut (3 TBSP.)
¾ oz Mung bean sprouts
11 ozs Tofu
1 Tbsp Canola oil
2 Tbsps soy sauce
4 sprigs Thai basil
How healthy are the main ingredients?
Tofusesame oilsoy saucehoneycarrotsalt

Preparation steps

1.

Peel carrots and cut into fine strips using a vegetable or spiral slicer. Halve chili pepper lengthwise, remove seeds, wash and cut into very thin strips. Clean the spring onions, wash and cut diagonally into thin pieces.

2.

Mix carrots, spring onions and chili strips with vinegar, honey and both oils, season with salt and let stand for 20 minutes.

3.

Meanwhile, soak rice noodles in warm water for 15 minutes. Coarsely chop peanuts and fry in a hot pan without fat over medium heat for 3 minutes. Wash sprouts and drain thoroughly. Cut tofu into slices.

4.

Cook pasta in plenty of boiling salted water for 5 minutes until al dente. Then rinse in cold water, drain and mix with carrot mixture and sprouts.

5.

Heat canola oil in a frying pan. Fry the tofu on both sides for 3 minutes each over medium heat until lightly browned and deglaze with the soy sauce.

6.

Wash basil, shake dry and pluck leaves. Arrange rice noodle salad on plates, sprinkle peanuts and tofu on top and garnish with basil.